Ingredients
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 8 ounces cream cheese, softened
– 1 cup fresh or frozen raspberries
– 1 tablespoon lemon juice
– 1 tablespoon powdered sugar (for dusting)
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Measuring cups and spoons
– 9-inch round cake pan
– Spatula
– Cooling rack
– Parchment paper (optional)
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C) and grease your 9-inch round cake pan, or line it with parchment paper for easy removal. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy—a process that always makes my heart flutter a bit with anticipation! Add in the eggs one at a time, then mix in the vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should have a lovely thick consistency. (See the next page below to continue steps…)
